White tea syrup is a pale, delicate mixer made by infusing white tea with sugar and water. This sous vide version preserves the tea’s subtle floral notes and gentle sweetness, creating a light, versatile syrup that adds elegance to cocktails—from refreshing highballs to more refined, spirit-forward drinks.
Yield: 16 fl oz
Serving Size: 1 fl oz
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Add 240 g cane sugar to a blender.
Measure out 240 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar mixture and 2 white tea bags to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Remove tea bags, then strain syrup through a fine mesh strainer 1–2 times to remove any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.